Cinnamon Rolls Recipe

Celina Swartz

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Prep Time 30

Cook Time 22

Rise Time 1

Total Time 1 52

Servings: 12 Cinnamon Rolls

Course: Dessert

Ingredients Method

Ingredients

Ingredients for Cinnamon Rolls:

1 Packet Instant Yeast (rapid rise)
1 cup Warm Milk (110-115˚F), not hot
1 Egg, Room Temperature
2 tbsp Unsalted butter melted
4 tbsp Granulated Sugar
1/2 tsp Salt
3 cups All purpose flour

For the Cinnamon Roll Filling:

4 tbsp Unsalted butter softened, plus more to for grease pan
2 tbsp Ground Cinnamon
1/4 cup Granulated Sugar

For the Cream Cheese Icing:

4 tbsp Unsalted butter softened
4 oz Cream Cheese, softened
1 cup Powdered Sugar
1/2 tbsp Vanilla Extract

Method

How to make the Cinnamon Rolls:

In a large mixing bowl, add 1 cup warm milk (110-115˚F) and sprinkle with 1 packet instant yeast. Whisk in 1 egg, 4 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.
Add 3 cups flour and stir in with a spatula. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl. It should still feel slightly sticky but won’t stick to clean/dry fingertips. Knead dough by hand for 3 minutes. Cover with plastic wrap and let rise at room temperature for 1 hour, until doubled in size.
Place the dough onto a clean floured surface. Sprinkle dough lightly with flour and roll into even 17″x10″ rectangle, squaring off the sides. Dot the surface of dough with 4 Tbsp softened butter and spread it out evenly all the way to the edges.
In a small bowl, stir together 1/4 cup sugar and 2 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides and work in a typewriter motion, keeping a tight roll. Once it's rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal-sized rolls.
Butter sides and bottom of a 9x13 Baking dish with 1 Tbsp butter and arrange cinnamon rolls, evenly spaced with the cut-side down. Cover with plastic wrap and let rise in room temp 50-60 min), until puffed. Do not proof too long.
Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-25 mins or until tops are lightly golden. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).

How to Make Cream Cheese Icing:

In a medium bowl with an electric hand mixer, cream together 4 Tbsp softened butter and 4 oz cream cheese. Beat in 1/2 Tbsp vanilla then add 1 cup powdered sugar and continue mixing on high speed until fluffy (3-4 min), scraping down the bowl as needed.